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Collard greens recipes seasoned with tradition

Published: Monday, December 31, 2012 at 8:51 p.m.

Last Modified: Monday, December 31, 2012 at 8:51 p.m.

SARASOTA - It has long been said that collard greens represent dollar bills and bring prosperity in a new year. But superstition is not the reason Second Chance Last Opportunity holds a collard greens cook-off at Inspiration Praise and Worship Center on New Year's Eve.

"This is something for the community, so we can celebrate the new year together," says CEO April Glasco.

About 20 people attended the second annual cook-off on Monday. The minute the foil was removed from the serving trays, the crowd quieted into whispers of salt, spices and meatiness.

The room smelled so smoky and sweet from the simmering greens that Gaye Freedman exclaimed after dumping her plate, "Even the garbage smells good!"

Not a side dish for vegetarians, Kathy Maronet says the secret to savory greens is the meat.

"I'm a collard green lover," she said, "That's what brought me here, that and the fun of it."

When the crowd was not chewing, the evening's emcee, WRXB DJ Maurice Sebastian, had them laughing. He was cracking jokes as he raffled off door prizes. And Derek Jones provided the music by playing the keyboard.

By the end of the evening, the judges were stuffed and deadlocked between two entries. Attorney David Goldman chose A because the greens were "salty, meaty and bursting with flavor," while Sebastian chose C for "the wow factor."

The people's choice was the tiebreaker, and tradition won. Described as classic, traditional collard greens, Marissa Graham took home the title and the $100 prize with her grandmother's recipe.

"It's a little bit of everything," she said of her family recipe. Her winning greens simmered in lemon pepper, diced onions, greens seasoning, a teaspoon of sugar, and a touch of vinegar. And for the most important ingredient, the meat, she used smoked turkey.

The other dish that had the crowd cheering was Glasco's cornbread, but she was tight-lipped about her secrets.

When Glasco tasted the winning greens, she shouted, "Oh my goodness! Let me sit down for this one."

Like Graham's entry, some of the other recipes had also been passed down.

Inga Wright's sister lives in Plant City, but she coached her via telephone on their family recipe which includes cabbage.

<p><em>SARASOTA</em> - It has long been said that collard greens represent dollar bills and bring prosperity in a new year. But superstition is not the reason Second Chance Last Opportunity holds a collard greens cook-off at Inspiration Praise and Worship Center on New Year's Eve.</p><p>"This is something for the community, so we can celebrate the new year together," says CEO April Glasco. </p><p>About 20 people attended the second annual cook-off on Monday. The minute the foil was removed from the serving trays, the crowd quieted into whispers of salt, spices and meatiness. </p><p>The room smelled so smoky and sweet from the simmering greens that Gaye Freedman exclaimed after dumping her plate, "Even the garbage smells good!"</p><p>Not a side dish for vegetarians, Kathy Maronet says the secret to savory greens is the meat. </p><p>"I'm a collard green lover," she said, "That's what brought me here, that and the fun of it."</p><p>When the crowd was not chewing, the evening's emcee, WRXB DJ Maurice Sebastian, had them laughing. He was cracking jokes as he raffled off door prizes. And Derek Jones provided the music by playing the keyboard.</p><p>By the end of the evening, the judges were stuffed and deadlocked between two entries. Attorney David Goldman chose A because the greens were "salty, meaty and bursting with flavor," while Sebastian chose C for "the wow factor."</p><p>The people's choice was the tiebreaker, and tradition won. Described as classic, traditional collard greens, Marissa Graham took home the title and the $100 prize with her grandmother's recipe.</p><p>"It's a little bit of everything," she said of her family recipe. Her winning greens simmered in lemon pepper, diced onions, greens seasoning, a teaspoon of sugar, and a touch of vinegar. And for the most important ingredient, the meat, she used smoked turkey.</p><p>The other dish that had the crowd cheering was Glasco's cornbread, but she was tight-lipped about her secrets. </p><p>When Glasco tasted the winning greens, she shouted, "Oh my goodness! Let me sit down for this one."</p><p>Like Graham's entry, some of the other recipes had also been passed down. </p><p>Inga Wright's sister lives in Plant City, but she coached her via telephone on their family recipe which includes cabbage.</p><p>"I'm 62 years old, and we've been having collard greens my whole life," said Deacon Lamar Bristol. "It's a real tradition."</p>